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Thon Marine Salad
From The Hotel St. Francis cook book, 1919
Serves 2
Fish should be in pieces about 1.5 inches thick.
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
14Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories14 kcal
Protein1.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat11 g
Monounsaturated Fat50 g
Polyunsaturated Fat6.6 g
Omega-30.5 g
Cholesterol5.8 mg
Sodium42 mg
Potassium21 mg
Calcium4.3 mg
Iron0 mg
Magnesium2.4 mg
Phosphorus37 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 19. The excerpt below is the record exactly as published.
Thon marine salad. Tunny fish can be obtained in cans, the best quality being the French brands. Break up the fish with the fingers, and place on a platter with leaves of lettuce. The fish should be in pieces about one inch and a half thick. Sprinkle with salt, pepper, chopped parsley, chervil, and a little finely sliced chives, and a sauce of one-third vinegar and two-thirds olive oil
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